The #Paleo #Diet, a.k.a. The #Caveman #Diet, is all the rage these days. I won’t pretend to be an expert on the subject, but the way I understand it, Paleolithic Man was a nomadic hunter gatherer. The ‘Paleo’ diet therefore consists of foods that could be hunted or gathered. Meats, vegetables, fruits, nuts, etc.. Anything farmed or cultivated, processed, manufactured, synthesized, etc., is out. No dairy, no grains, no beans, sugar, no processed food and nothing that comes in a package with a list of ingredients.

Since cooking food over a wood fire dates back as far as the caveman, I thought what better medium for preparing #Paleo meals than barbecue. Most #Paleo cookbooks I’ve seen allow for spices, sea salt, coconut oil and other products that might not be available to Paleolithic Man, but since they are all natural and don’t fit into the dairy, grains and legumes ban mentioned above, they loosely fit into the spirit of the diet,. I will therefore follow suit with my Paleo recipes which will follow on this blog.

So for my first #Paleo barbecue recipe, I made an apple stuffed pork loin roast. The first thing I did was prepare the stuffing.

2 Granny Smith Apples

1/4 of a large sweet onion

1 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon cayenne pepper

Dice the apples and onion.

Heat the coconut oil on medium/high heat, toss the apple and onions with the spices and saute until tender (about ten minutes).

Next, prepare the pork loin roast.

Butterfly it by cutting horizontal to the cutting board about 1/3 the way up.

Fold it open and continue to cut almost to the other side then flop it over like this.

Lay in your filling then roll it back up.

Tie it up with butcher’s twine.

Spice the outside with the following:

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon cayenne pepper

Into the smoker running at 250 degrees.

When the internal temperature reaches 150 degrees, bring it inside to rest for at least fifteen minutes.

Remove the twine, slice and serve. I served mine with a red cabbage and fennel slaw and green beans sauteed in coconut oil with toasted cumin seeds and garlic. Enjoy!